Mix of rice with sautéed sweet potato
served with a sauce made of dried cranberries, raisins, cabbage and spinach
The 3 types of rice are enhanced by the flavour of nuts, the sweetness of sweet potato and various spices to provide enough fibre to suit any proper diet.
-
Vegan
-
Gluten-free
Preparation time:
35 min.
Difficulty level:
Easy
Allergens:
tree nut, celery, soya
Utensils:
(Hand) blender
Ingredients
Mix of rice
Sweet potato seasoning
Fresh dill
Sweet potato
Onion
Savoy cabbage
Dried cranberries
Raisins
Fried tomato sauce
Spinach
Vegetable broth
Walnuts
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Nutrition values
Per portion
Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:
3686
881
28
4
148
38
18
18
3
214
kJ
kcal
g
g
g
g
g
g
mg
mg
Instructions
1.
Cook the rice in plenty of water for 12-15 minutes. Drizzle it with some oil and add salt to taste.
2.
Wash the vegetables. Peel the sweet potato and cut it into cubes of 1cm. Cut the cabbage and spinach into thin strips. Peel and finely chop the onion. Heat 2 tablespoons of oil in a pot and sauté the sweet potato for 2 minutes. Add the onion and cabbage, and let it cook for 2 more minutes. Season to taste. Add the fried tomato sauce, cranberries, raisins, sweet potato seasoning, vegetable broth and 750ml of water. Bring it to a boil and let it simmer for 10 minutes until the sweet potato is tender.
3.
Take 1/4 of the mixture and blend it with a hand blender to a cream. Place the mixture back in the pot and mix it well. Add the spinach and let it cook for another 2 minutes. Season to taste.
4.